Kale Convert

If you'll recall, I proclaimed my love for tofu about a month ago. Tofu and kale seem to go hand in hand: in the "for hippies and health nuts only" category, unfortunately.

I think kale just needs a makeover. Kind of like pistachios (get crackin' like a honey badger!) Or carrots. These good Vermonters have started it already... Eat More Kale!

So perhaps a movement is already underway. You should take The Kale Pledge anyway. Pledge to make kale cool.  I'd like to see kale become the everyman's green.

While I work on my kale-loving campaign, here's a quick crash course in kale; after all, there's not just one kind. For starters, you've got curly, lacinato, and red Russian. Sarah Jane from I Love Kale does a great job explaining the subtle differences.

I had some of this delicious Brassica in my refrigerator (each variety, as a matter of fact) and decided that a side dish full of simple but bright flavors would do just fine aside a bowl of beans.

I started with a few long leaves of lacinato kale. I sliced them in half the long way, and then chopped into ribboned, bite-sized pieces. Into a saute pan it went to cook down a bit. Raw kale is a dull, deep dark green, but when a bit of heat is applied, it turns a bright, almost fluorescent green. That's when you know it's done (about 5-7 minutes). At this point I added 1/8 cup chopped walnuts, a squeeze of lemon, a drizzle of macadamia nut oil, and a pinch of salt and pepper.  Tossed together, this side dish adds a beautiful splash of color and a couple servings of your nutritious dark leafy greens!

For those skeptics, sauteed kale is mild; with a bit of acid from the lemon and crunch contributed by the walnuts, this side dish is flavorful without the bitterness associated with some dark leafy greens. If you're hesitant to try this recipe, start with kale chips.

Question of the Day: Will you take the pledge? Are you a kale convert?